Anyone got any suggestion for increasing mouthfeel? I would like this beer to be on the thicker side. Not sure what hops I am gonna use yet. Something mild in the 6%AA for bittering and a cascade like addition for aroma.

Anyone got any suggestion for increasing mouthfeel? I would like this beer to be on the thicker side. Not sure what hops I am gonna use yet. Something mild in the 6%AA for bittering and a cascade like addition for aroma.

Any suggestions?

Looks good. No need to worry about increasing mouthfeel or anything. When they make extract they mash high enough to give you plenty of body and feel. For hops, go with spicy nobles, Hallertau are my first choice for a beer like this.

Munich is a base malt, and will convert, but this recipe is an extract beer. A few degrees difference in steeping temps won't affect the fermentability in any significant way given all the extract in the batch.

Really? This site is even more entertaining this late at night. The OP is making a PUMPKIN ALE. An amber beer with PUMPKIN and PUMPKIN SPICE as the forward flavor. I wouldn't recommend porridge oats in an oatmeal stout much less an AMBER BEER. Everything I've read says to avoid "steel cut oats" even in a oatmeal stout.

OP, your extract will provide plenty of body and mouthfeel, as will the pumpkin. Add oats (of any kind) if you want, but take it from a guy who's brewed a batch or two, there's NO need in an extract batch of pumpkin ale.

Just my 2 cents, the flavor will come from the spices. The pumpkin will add little to no flavor what so ever. That being said I brew a pumpkin beer where I use pumpkin puree in the mash. The only reason I do it is because people like the novelty of drinking a pumpkin beer made with pumpkin. If this is your first try at a pumpkin beer concentrate on the spices. Brew this batch make notes and then tweak the spices.

Just an fyi, in my pumpkin beer the spices I use are cinnamon, ginger, and pumpkin spice. Sometimes I will add a vanilla bean to the secondary if I think about it. I use to add all-spice but found that was a little over the top for me.

Sounds like good advice guys. So you guys don't think that steeping the grains at a higher temp will induce more mouthfeel. I was thinking of steeping at 160 with the pumpkin. Is steeping less effective than mashing for that? There seems to be a fair amount of debate around whether to mash the pumpkin or boil the pumpkin. I really enjoyed DogFish Head's Punkin Ale. I head Sam Calagione discussing it and he said they boil brown sugar, mash the pumpkin and add the spice at the end of the boil. So that is where I am getting my model from.